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Penne ai Quattro Formaggi

Four different types of cheese make the sauce for this truly Italian macaroni cheese.

  • Preparation Time10 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyEasy
450g mezze pasta (short penne)
55g Parmesan, grated, plus more for topping
55g Gruyere, grated
55g Taleggio, cut into small cubes
55g Gorgonzola, cut into small cubes
1 cup whole milk
Salt
Freshly ground black pepper
1/3 cup plain dried breadcrumbs

Adjust the oven rack to the top shelf. Bring a pot of salted water to a boil.

Heat the milk in a large frying pan over medium heat. Add the cheeses to the hot milk and start melting. With a wooden spoon, stir gently but continuously, until all the cheeses are melted together.

Bring a pot of salted water to a boil and cook your pasta according to the directions on the box, and, as always, to make sure you achieve a proper "al dente" texture, drain it about 2 minutes before what is indicated.

Toss the penne and the cheese sauce together, season with salt and a generous amount of ground black pepper. Divide the penne between ten 6-ounce ramekins. Top with a light sprinkling of breadcrumbs and a grating of Parmesan.

Turn the grill on high and broil until golden and crisp on top, 3 to 5 minutes.

This recipe makes 10 kid-sized servings or 4 to 6 main servings.

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